| 1 | Salt and freshly ground pepper to taste marinade: 1 quart cider vinegar 3 chipotles, chopped 4 garlic cloves minced 2 tablespoons black pepper 2 tablespoons salt for marinade: mix all together and let stand overnight. |
| 2 | For pork pull: season with salt and pepper. |
| 3 | Smoke over hickory at 225-250 °F for 8 to 10 hours. |
| 4 | Let pork cool slightly. |
| 5 | Pull the meat apart with a fork. |
| 6 | Chop it up slightly and pour marinade over it. |
| 7 | Allow it to rest for 1 hour. |
| 8 | Mix the meat up thoroughly. |
| 9 | Serve with jack"s slaw and soft white roll. |
